Golden Saffron Broth with Spinach Matzoh Balls

KosherEye.com

By Chef and Cookbook Author, Rozanne Gold, for Lenox China

This recipe for Golden Saffron Broth with Spinach Matzoh Balls is sure to become your favorite version of traditional chicken soup. The gorgeous color comes from onion skins. Gather all those that lurk in the vegetable bin of your refrigerator. The matzoh balls can be made in advance and chilled. Reheat them for 5 minutes in boiling water and then add to the hot soup and cook for 5 to 10 minutes until soup and matzoh balls are heated through.

Heat the soup just until boiling, then lower heat. Simmer until reduced to 12 cups. Add salt and pepper to taste.

To Make Matzoh Balls: Put eggs in a large bowl and beat well. Add broth, melted chicken fat, salt and pepper. Mix well.

Drain spinach in a colander and squeeze until bone dry. Add to egg mixture and mix. Chop 1 cup chicken very, very fine. Add to matzoh mixture and mix until ingredients are thoroughly incorporated. Cover bowl with foil and refrigerate 1 to 2 hours.

Bring a very large pot of salted water to a boil. Moisten your hands and form mixture into 16 large balls. Slowly add to boiling water. When all the matzoh balls are in the pot, reduce heat to low. Cover pot and cook 30 minutes, or until the matzoh balls have risen to the top. Remove with slotted spoon.

Bring saffron broth just to a boil. Add matzoh balls and cook 5 to 10 minutes until soup and matzoh balls are heated through. Serve immediately.